Ingredients:
1 cup unsalted butter, softened
1/2 cup granulated sugar
2 tsp rose water
2 cups all-purpose flour
1/4 tsp salt
1/2 cup shelled pistachios, finely chopped
2 tbsp granulated sugar (for topping)
1 tsp dried rose petals, crushed (optional, for topping)
Directions:
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
Stir in the rose water until evenly incorporated.
Gradually mix in the flour and salt until a soft dough forms.
Fold in the chopped pistachios, ensuring they are evenly distributed throughout the dough.
Divide the dough into two logs, wrap them tightly in plastic wrap, and refrigerate for at least 2 hours.
Preheat your oven to 325°F (165°C) and line baking sheets with parchment paper.
Slice the dough into 1/4-inch rounds and place them on the prepared baking sheets, spacing them 1 inch apart.
Sprinkle the tops with a mixture of sugar and crushed rose petals, if using.
Bake for 12-15 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
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